Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read


Reply
 
LinkBack Thread Tools Display Modes
Old 05-01-2014, 02:06 AM   #1
Junior LCF Member
 
Join Date: Apr 2014
Posts: 37
Gallery: ZEP1959
recipe please

has anyone got a recipe for chicken broth, i really need to up my sodium to counteract my fatigue thanks all x
ZEP1959 is offline   Reply With Quote

Sponsored Links
Old 05-01-2014, 11:04 AM   #2
Very Gabby LCF Member!!!
 
Nigel's Avatar
 
Join Date: Nov 2006
Posts: 3,561
Gallery: Nigel
I don't have a recipe, but an easy thing is to buy chicken bouillion...it has lots of salt in it and no carbs.
Nigel is offline   Reply With Quote
Old 05-01-2014, 11:16 AM   #3
Very Gabby LCF Member!!!
 
PaminKY's Avatar
 
Join Date: Mar 2003
Posts: 3,368
Gallery: PaminKY
This stuff is awesome, you can add more salt if needed or use garlic salt instead of garlic powder.

Veggie Chicken Broth Mix
1-1/2 c. nutritional yeast
3 T. onion powder
2-1/2 t. garlic powder
1 T. salt
1 t. celery seed
2-1/2 T. Italian Seasoning
2 T. dry parsley

Mix in ingredients in blender and then store broth mix in an air-tight container. Add 1 T. of mix per cup of water and use as chicken or veggie broth in recipes.

Last edited by PaminKY; 05-01-2014 at 11:20 AM..
PaminKY is offline   Reply With Quote
Old 05-01-2014, 12:26 PM   #4
Major LCF Poster!
 
Join Date: May 2003
Location: Chicago
Posts: 1,520
Gallery: sligh
Stats: 190/118/145
WOE: Atkins
Start Date: January 31, 2003
I know there are good recipes that use fewer ingredients and go together faster, but I always feel good about making this. Got the recipe years ago out of gourmet magazine. I honestly don't make it much since I started buying Knorr Homestyle Stock - it comes in little tubs of gel that get added to boiling water and has excellent flavor.

Chicken Stock
from Gourmet Magazine

4 pound fowl
1 large onion stuck with 2 cloves
2 leeks, halved lengthwise
2 carrots
1 stalk celery, halved
2 teaspoons salt
Cheesecloth bag containing 6 sprigs parsley, ˝ teaspoon dried thyme, 1 garlic clove, unpeeled, and 1 bay leaf

In a kettle, combine the fowl and 12 cups cold water. Bring the water to a boil and skim the froth as it rises to the surface. Add ˝ cup cold water, bring the stock to a simmer and skim any froth.

Add the onion, the leeks, the carrots, the celery, the salt, and the cheesecloth bag and simmer the stock, skimming the froth, for 2 hours.

Remove the fowl from the kettle, remove the meat and skin from the carcass, and reserve the meat for another use.

Chop the carcass; return it and the skin to the kettle, and simmer the stock, adding boiling water to keep the ingredients barely covered, for 2 hours.

Strain the stock through a fine sieve into a bowl, pressing on the solids, and let it cool. Chill the stock. Makes about 6 cups.

Last edited by sligh; 05-01-2014 at 12:31 PM..
sligh is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 10:21 PM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.